this easy and simple clementine snack cake is essentially a jumbo muffin and is made for all-times-of-the-day snackin’.
Sometimes you want cake, but not full-out-icing-and-layers-and-birthday type of cake, something simple and classic and easy to eat for breakfast. Enter: clementine poppyseed snack cake! It’s the best of the muffin world but in cake format, with a sweet and delicate clementine flavour.
This clementine poppyseed snack cake is, as the name suggests, perfect for snacking, whether it be the mid-day hankering for something slightlyyyy sweet and 100% delicious or perhaps an apres-dinner treat with a side of yogurt. OR, it’s just as good with breakfast, I was warming up a couple of pieces (possibly four) to have with my morning coffee lately and that was hitting the spot.
I’ve been experimenting/playing around with/baking (generally speaking, you could just say the latter lol) almond flour a bit more than usual, and this is one such result — my strawberry dessert cake is another (and also super proud of that one, I’ve been loving the sort of simple vanilla cake-esque treats lately, as you might be able to tell!).
So yeah, simple sheet pan cakes for the win– I see plenty more in my future not gunna lie– they come together quickly, there are plenty of ways to take it flavour-wise, and it’s just always so satisfying to eat a square of cake. Also I like making cake I can eat for breakfast, so there’s that.
This clementine poppyseed snack cake calls for a mix of both coconut flour and almond flour, it’s sweetened with honey, and uses fresh clementines for zest and juice. While you may not be able to see the poppyseeds in the photos (!!!) I promise they are there, and they’re doing their thing!
Find the full recipe and instructions below. If you do try making this easy clementine poppyseed sncak cake, let me know what you think! Drop me a comment or review below, and follow me on IG for more daily grain free inspo @grainfreee.
A few more recipes if you’re looking for some yummy cake-related inspo:
- STRAWBERRY DESSERT CAKE
- STRAWBERRY RHUBARB CRUMB CAKE MUFFINS
- APPLE SHORTCAKE
- STRAWBERRY SHORTCAKE
- ORANGE UPSIDE DOWN CAKE
clementine poppyseed snack cake: ingredients
- 3/4 cup coconut flour
- 1/2 cup almond flour
- 1 tsp baking soda
- 4 eggs
- 1/2 tsp clementine zest
- 1/4 cup clementine juice
- 1/2 cup honey
- 1/4 cup coconut oil, melted
- 1 tbsp pure vanilla extract
- 1 tbsp poppyseeds
clementine poppyseed snack cake: how to
- start by mixing your dry ingredients together; sift your almond flour, coconut flour and baking soda so there are no clumps in the flour.
- now, add your zest, juice and oil, combining, and adding the honey. continue to combine before finally adding the eggs and mixing well.
- fold in the poppyseeds.
- pour your batter onto a prepared 9×13 approx rectangle dish (i lined mine with parchment paper for ease of removal and clean up). use a spatula to evenly spread out your batter across the length of the dish, smoothing it over continuously until its even across the dish.
- bake at 350 for 30-35 mins, until the top is golden brown.
- allow to cool completely before attempting to lift out the cake from the dish. you can slice it into desired-size squares, as you can tell, mine were uneven with some large and some small. it made for a perfect quick snack or a breakfast treat. store in fridge or freezer.
clementine poppyseed snack cake
Ingredients
- 3/4 cup coconut flour
- 1/2 cup almond flour
- 1 tsp baking soda
- 4 eggs
- 1/2 tsp clementine zest
- 1/4 cup clementine juice
- 1/2 cup honey
- 1/4 cup coconut oil, melted
- 1 tbsp pure vanilla extract
- 1 tbsp poppyseeds
Instructions
- start by mixing your dry ingredients together; sift your almond flour, coconut flour and baking soda so there are no clumps in the flour.
- now, add your zest, juice and oil, combining, and adding the honey. continue to combine before finally adding the eggs and mixing well.
- fold in the poppyseeds.
- pour your batter onto a prepared 9×13 approx rectangle dish (i lined mine with parchment paper for ease of removal and clean up). use a spatula to evenly spread out your batter across the length of the dish, smoothing it over continuously until its even across the dish.
- bake at 350 for 30-35 mins, until the top is golden brown.
- allow to cool completely before attempting to lift out the cake from the dish. you can slice it into desired-size squares, as you can tell, mine were uneven with some large and some small. it made for a perfect quick snack or a breakfast treat. store in fridge or freezer.